Egg Curry With Coconut Milk Recipe
 
Prep time
Cook time
Total time
 
Egg curry with coconut milk, a simple and basic egg curry with boiled eggs in a lightly spiced curry with coconut milk. Perfect when entertaining.
Author:
Recipe type: Curry
Cuisine: Indian
Serves: 4
Ingredients
  • 4 boiled eggs, peeled and sliced
  • 1.5 cups of sliced onions
  • 2 tbsp oil (I use coconut oil)
  • ½ tsp turmeric powder
  • ½ tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp of red chilli powder (use Kashmiri chilli powder for more colour and less heat)
  • 2 green chillies (optional)
  • 1" piece of ginger
  • 2 flakes of garlic
  • ½ cup of cubed tomatoes
  • 2 cups of thin coconut milk (see notes)
  • 1 cup of thick coconut milk
  • ½ tsp of garam masala or egg masala powder (available in Indian stores)
  • A small bunch of chopped coriander leaves, for garnish
  • A few curry leaves
Instructions
  1. First, hard boil the eggs. I usually follow the simple method of adding the washed eggs to a pot of boiling water. There should be enough water to cover the eggs fully
  2. Cover and simmer the pot on low heat for 3 minutes then turn off the heat
  3. After 30 mins, remove the eggs and peel gently
  4. Slice the eggs into halves and set aside
  5. Heat oil in a wide pan and add the sliced onions along with the slit green chillies (if using) and curry leaves
  6. Fry until golden brown
  7. Grind or pound the garlic, and ginger together coarsely
  8. Add the spice powders – chilli, coriander, cumin, and turmeric – to the fried onions. Saute for 20 seconds
  9. Now add the ginger garlic paste and tomatoes to the above.
  10. Fry again for a minute, the mixture will turn fragrant
  11. Add the thin coconut milk to this along with salt. Bring this to boil
  12. Lower heat and cook closed for 5-7mins or until the onion and tomatoes are cooked soft. The gravy will also thicken a bit
  13. On low heat, add the thick coconut milk and mix well
  14. Do not boil for too long after the thick coconut milk is added. If you feel the gravy is too watery, boil the curry in an open pan before adding the thick coconut milk
  15. Once it’s heated through and just begins to boil, add the eggs, chopped coriander leaves, and garam masala
  16. Adjust salt and remove from flame
  17. Serve hot!
Recipe by Edible Garden at https://www.cookingandme.com/2016/04/24/egg-curry-coconut-milk-recipe/